Serves 1
Directions
- 1Separate egg yolks and egg whites.
- 2Do not overmix the pancake batter, lumps are okay.
- 3Let the pancake batter rest for at least 15 minutes before cooking.
- 4Use the first pancake as a tester.
Ingredients
- egg yolks
- egg whites
- kosher salt
- flour
Tips
- Separate egg yolks and egg whites for extra air bubbles and fluffier pancakes.
- Lumps in pancake batter are okay; they will sort themselves out during cooking.
- Avoid over-mixing batter to prevent gluten development and chewy pancakes.
- Let pancake batter rest for at least 15 minutes before cooking to allow flour to absorb liquid, essential for light and airy pancakes.
- Use the first pancake as a tester, as it often turns out ugly.
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